New Favorite Whole Grain Bread Recipe

I have been having some trial and error trying to find a bread recipe I felt was “the best.” While I guess there will always be, “another” recipe out there, this one is by far my favorite to date.

It was adapted from Aliesha’s Foolproof Bread Recipe :) – I tweaked it a bit and so far so good, its awesome!

My new fav bread recipe :) will post recipe soon. #realfood #wholegrain

Aliesha’s post btw has more step by step instructions… so if you need instructions on how to “knead dough” and all that, do check out her post 1st.

If you are familiar with bread making though you will know what to do with what I give below ;-)


3 1/2 cups freshly milled whole wheat flour (I used half hard red, half hard white)
1 1/2 cups warm water
2 tsp. yeast
2 Tbsp. sucanat (or you can use honey)
1 1/2 tsp. real salt
2 Tbsp. olive oil (optional)

and… thats it!!

My former bread use to have gluten added in, egg, much more yeast, a lot more honey, oil and even lecithin sometimes. I have honestly found you do not need to add gluten or lecithin. While some may notice the difference without those, I do not. I know that Lecithin is suppose to keep your bread fresher longer… but for our family, the bread isnt around long enough to really go bad :) – so, no reason for it. Its just one less thing for me to spend money on! The less ingredients the better, IMO :) – I also have made this without olive oil and it turns out fine. So you really could leave that out too.


Mix water, sucanat, salt and olive oil together…. Mix in yeast… then add in flour. You will want to let it rise at least once… and then shape into a 1 pound loaf size… place into a greased loaf pan… cover with plastic saran wrap… and allow to rise for 2 hours in the refrigerator. I am not sure if that is what makes this bread better… but for some reason my bread rises beautifully in the refrigerator! It makes a perfect loaf.

You then would pre-heat oven once you remove your loaf from fridge… leave covered while oven heats up… and once oven is ready, uncover bread… and bake for 35 minutes. :) Allow it to cool like 10 minutes before removing from pan.

and…. thats it!!

I use my bread machine to knead my dough… but you could easily do this without a bread machine… a mixer or even by hand would work as well.

Also… do keep a look out for a post im doing for a friend soon… on how to get started milling your own wheat :)

6 Comments on “New Favorite Whole Grain Bread Recipe

  1. Yay! So glad you love it! I stopped adding the lechthin a while ago too. :) I was out of it one day and it turned out fine without it… so one less ingredient! ha! I’m curious to try it with half hard red. I always use hard white, but that sounds really yummy. Now I’m totally craving a loaf…

  2. So you don’t actually use your bread machine to make bread? My girlfriend has one and I would share this recipe with her but she prefers to use her machine to bake the bread as well.

    1. Hey Jessie, nope I rarely use it for making the actually bread… not sure why, it just comes out better if I do it by hand.

  3. I’ve used the Bread Becker’s recipe for almost 5 years now. I’ve tried so many others but have never found one I like as well. I will have to try this. Very intrigued with the rise in the frig.

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